Breads
What leaving agent do we use in quick breads?
Chemical leavening agents
Explain how to safely carry a knife through the kitchen.
point the blade down at your side, announce KNIFE/SHARP as you slowly walk through the kitchen
What type of hazard is a piece of glass in food?
physical
What is blind baking?
baking a crust before filling is added
What does TDZ stand for?
Temperature Danger Zone
Provide one example of a quick bread
answers vary
Explain how to safely carry a hot pot through the kitchen.
use hot pads, announce HOT as you walk slowly through the kitchen
What type of hazard is bleach?
Chemical
When making pie crust, what temperature do ingredients need to be?
very cold
What is the temperature range of the temperature danger zone?
41-135
The temperature of liquid when making yeast breads should be
105-115 degrees
What are the 3 types of hazards to food?
chemical, physical, biological
What type of hazard is mold?
biological
Describe the creaming method.
When you mix sugar and fat in the stand mixer and whip vigorously to incorporate air pockets.
High risk population -- identify 3 groups of people at a higher risk for getting sick from a foodborne illness.
elderly, young children, pregnant women, people with weakened immune systems
The technique "cut in" refers to which ingredients?
Fat and flour
List 3 reasons why phones/headphones are not allowed in the kitchens?
bacteria/germs, distracting, dangerous,
Which is more dangerous: a sharp knife or a dull knife?
dull knife is more dangerous
What purpose does flour have in baking?
provides structure
What is FAT TOM?
Food, acidity, time, temperature, oxygen, moisture
What are the three groups of leavening agents?
physical, chemical, biological
Identify 3 dress code requirements for being allowed to cook in the kitchens.
Hair up, closed toe shoes, clean/safe clothes, jewelry removed, clean hands, etc.
what type of hazard is Salmonella?
biological
What are the 5 steps of washing dishes?
scrape, wash, rinse, sanitize, dry
What happens in the temperature danger zone?
temperature range that bacteria grows the fastest